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  1. C

    Goat Leg Tacos

    Great idea! looks delicious
  2. C

    Porchetta!

    Hi folks: the recipe is from amazing ribs: https://amazingribs.com/porchetta It took about 3 hours on the roti at 325. If I was doing it again, I'd get some fresh coals ready at the end to really puff up the crackling - you can see on the right side it didn't quite get there. Tasty though...
  3. C

    Porchetta!

    About 3 hours on the roti at 325, a little bit of apple smoke
  4. C

    Porchetta on a weber kettle rotisserie?

    Anyone got a good recipe/process for porchetta on a weber kettle rotisserie?
  5. C

    Double smoking boneless ham?

    Thanks all for the feedback - final product was pretty good. As it turns out, it's pretty hard to screw up a ham that's already cooked.... Although I did mess up and forget to put some firebricks under the coals, so couldn't really get a great sear at 225, so ended up finishing in the broiler...
  6. C

    Double smoking boneless ham?

    I agree - I’m struggling with cutting off perfectly good ham just to make more ham. Seems like it will be easy to use in spaghetti sauce or eggs though.
  7. C

    Double smoking boneless ham?

    Thanks Ryan!! I think I will carve off the exterior.
  8. C

    Cute Little Prime on the Weber

    Great score! Looks amazing!
  9. C

    Double smoking boneless ham?

    Hi - i have never smoked a ham before on my weber kettle, and tomorrow is the day! Unfortunately (maybe?) there was a communication breakdown between me and the butcher, and I ended up w a boneless smoked ham instead of the bone-in shank. I was going to try the Meathead Goldwyn method here...
  10. C

    Masterbuilt Gravity Feed

    How does a reverse sear work on this? Do you just crank up the heat?
  11. C

    Yuzu Kosho Chicken Thighs

    Thanks for the welcome! I like this site! The paste is actually pretty hot - I think in Japan they use it in yakiniku (japanese bbq) on little chicken skewers. I'm still tinkering to adapt it to larger pieces. It's also very salty, so need to make sure the paste gets on early.
  12. C

    Yuzu Kosho Chicken Thighs

    That's it - didn't know it was that pricey!
  13. C

    Yuzu Kosho Chicken Thighs

    Nice! How do you feel about smoke with teriyaki? I think sometimes it doesn't really go together, and just use less. Maybe no smoke?
  14. C

    Yuzu Kosho Chicken Thighs

    Family was in Japan and brought back some yuzo kosho - a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. Yuzu is a citrus fruit kind of like grapefruit. I mixed some with olive oil, ginger and lemon juice and put it on these thighs for the weber kettle. I...
  15. C

    My 1st smoked turkey!

    Looks amazing! What's creamed turkey? My wife always wants lot's of leftovers, so looking for good ideas!
  16. C

    Spatchcock chicken on rotisserie

    You get more crispy skin! Got the idea here: https://tasteofartisan.com/rotisserie-chicken
  17. C

    Spatchcock chicken on rotisserie

    I like it - you get more crispy skin. The skin on the thighs and body that get covered when you truss it up normally get expose and crisped up. Found the idea here: https://tasteofartisan.com/rotisserie-chicken/ I like your ribs recipe - I;m like you - I don't want them to fall off the bone...
  18. C

    Rotisserie chicken on a Weber 22" kettle

    Looks good! I like to butterfly chicken for the rotisserie. Gets the thighs and legs cooked juicy and crispy without drying out the breasts. https://tasteofartisan.com/rotisserie-chicken/
  19. C

    First crack at 3-2-1 Ribs

    Looks amazing - i always worry that the water pan makes things too wet - hurts bark on ribs and crispy skin on chicken. Never really seen much benefit (sometimes I'll catch drippings for gravy) so generally avoid.
  20. C

    Chuds BBQ chicken

    That looks amazing - i gotta get back with some wet brines
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